This dish proves that a tomato-y pomodoro-style sauce is the perfect carrier for tender, flaky hake! All of these beautiful ingredients come together with onion, spinach, and dried chilli flakes for some spice! It is served with jasmine rice and swirled with crème fraîche & sprinklings of fragrant basil. Bellissimo!
Serving guide
Choose your portion size.
RICE, RICE BABY
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
POMODORO-STYLE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 3-4 minutes (shifting occasionally). Add the grated Garlic, the NOMU rub, the tomato paste, and ½ the chilli flakes. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 50ml of water. Mix until fully combined and bring to a simmer.
POACHING AWAY
Once the sauce is simmering, pat the hake dry with paper towel and season. Gently lower the hake into the sauce. Pop on the lid and leave to poach until the Fish is cooked through and flaky, 8-10 minutes (flipping the fish at the halfway mark). Remove the fish from the sauce. Stir through ¾ of the crème fraîche, the rinsed Spinach, and a splash of water (if necessary). Season.
DINNER IS SERVED!
Plate up the rice. Top with the hake smothered in the pomodoro-style sauce. Dollop over the remaining crème fraîche. Sprinkle over the torn basil and the remaining chilli flakes (to taste). Great work, Chef!
RICE, RICE BABY
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
POMODORO-STYLE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 3-4 minutes (shifting occasionally). Add the grated Garlic, the NOMU rub, the tomato paste, and ½ the chilli flakes. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 100ml of water. Mix until fully combined and bring to a simmer.
POACHING AWAY
Once the sauce is simmering, pat the hake dry with paper towel and season. Gently lower the hake into the sauce. Pop on the lid and leave to poach until the Fish is cooked through and flaky, 8-10 minutes (flipping the fish at the halfway mark). Remove the fish from the sauce. Stir through ¾ of the crème fraîche, the rinsed Spinach, and a splash of water (if necessary). Season.
DINNER IS SERVED!
Plate up the rice. Top with the hake smothered in the pomodoro-style sauce. Dollop over the remaining crème fraîche. Sprinkle over the torn basil and the remaining chilli flakes (to taste). Great work, Chef!
RICE, RICE BABY
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
POMODORO-STYLE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the grated Garlic, the NOMU rub, the tomato paste, and ½ the chilli flakes. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 150ml of water. Mix until fully combined and bring to a simmer.
POACHING AWAY
Once the sauce is simmering, pat the hake dry with paper towel and season. Gently lower the hake into the sauce. Pop on the lid and leave to poach until the Fish is cooked through and flaky, 8-10 minutes (flipping the fish at the halfway mark). Remove the fish from the sauce. Stir through ¾ of the crème fraîche, the rinsed Spinach, and a splash of water (if necessary). Season.
DINNER IS SERVED!
Plate up the rice. Top with the hake smothered in the pomodoro-style sauce. Dollop over the remaining crème fraîche. Sprinkle over the torn basil and the remaining chilli flakes (to taste). Great work, Chef!
RICE, RICE BABY
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
POMODORO-STYLE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the grated Garlic, the NOMU rub, the tomato paste, and ½ the chilli flakes. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 200ml of water. Mix until fully combined and bring to a simmer.
POACHING AWAY
Once the sauce is simmering, pat the hake dry with paper towel and season. Gently lower the hake into the sauce. Pop on the lid and leave to poach until the Fish is cooked through and flaky, 8-10 minutes (flipping the fish at the halfway mark). Remove the fish from the sauce. Stir through ¾ of the crème fraîche, the rinsed Spinach, and a splash of water (if necessary). Season.
DINNER IS SERVED!
Plate up the rice. Top with the hake smothered in the pomodoro-style sauce. Dollop over the remaining crème fraîche. Sprinkle over the torn basil and the remaining chilli flakes (to taste). Great work, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R128.90
for 4 servings · R32.22 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R36.99 · 50% of packR18.50
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Garlic cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Tomato Paste needs 20 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
Not in the Woolies basket — source these elsewhere:
- Dried Chilli Flakes
- NOMU Italian Rub
- Line-caught Hake Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Hake Pomodoro?
The preparation time for Hake Pomodoro with chilli flakes & crème fraîche is between 20 and 25 minutes.
What is the total time required to make Hake Pomodoro with chilli flakes & crème fraîche?
The total time required to make Hake Pomodoro with chilli flakes & crème fraîche is between 30 and 35 minutes.
How many servings does Hake Pomodoro provide?
4 servings
What are the main ingredients in Hake Pomodoro?
Creme Fraiche, Dried Chilli Flakes, Fish, Fresh Basil, Garlic, Jasmine Rice, Line-caught Hake Fillets, NOMU Italian Rub, Onion, Spinach, Tomato, Tomato Paste
What is the nutritional information of Hake Pomodoro?
Calories: 601, Carbs: 84 grams, Fat: grams, Protein: 26.7 grams, Sugar: 10.9 grams, Salt: 766 grams
How do I prepare Hake Pomodoro?
POACHING AWAY: Once the sauce is simmering, pat the hake dry with paper towel and season. Gently lower the hake into the sauce. Pop on the lid and leave to poach until the fish is cooked through and flaky, 8-10 minutes (flipping the fish at the halfway mark). Remove the fish from the sauce. Stir through ¾ of the crème fraîche, the rinsed spinach, and a splash of water (if necessary). Season. POMODORO-STYLE SAUCE: Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, the tomato paste, and ½ the chilli flakes. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 100ml of water. Mix until fully combined and bring to a simmer. RICE, RICE BABY: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. DINNER IS SERVED!: Plate up the rice. Top with the hake smothered in the pomodoro-style sauce. Dollop over the remaining crème fraîche. Sprinkle over the torn basil and the remaining chilli flakes (to taste). Great work, Chef!
What should be prepared from my kitchen to make Hake Pomodoro?
Creme Fraiche, Dried Chilli Flakes, Fish, Fresh Basil, Garlic, Jasmine Rice, Line-caught Hake Fillets, NOMU Italian Rub, Onion, Spinach, Tomato, Tomato Paste
How many calories does Hake Pomodoro have?
601 calories
How much fat content does Hake Pomodoro have?
grams